Ingredients

• 2/3 cup reduced-fat mayonnaise
• 2 garlic cloves, crushed
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 to 1/2 teaspoon cayenne pepper

SHRIMP CAKES:

• 3 large eggs, lightly beaten
• 1/2 cup reduced-fat mayonnaise
• 1/3 cup chopped green onions
• 1/3 cup chopped sweet red pepper
• 2 teaspoons garlic paste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2-1/2 cups panko (Japanese) bread crumbs, divided
• 2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and coarsely chopped
• 1/4 cup thinly sliced / chopped green onions, optional

Directions

1. To make aioli sauce, combine first five ingredients. Refrigerate, covered, until serving.
2. For shrimp cakes, combine the next eight ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours.
3. Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on two baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes.
4. Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
5. Nutrition Facts
6. 1 appetizer: 106 calories, 5g fat (1g saturated fat), 73mg cholesterol, 218mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 8g protein.